Recipe: DIY No-Churn Cookie Dough Ice Cream
Maybe we’re strange, but we can’t get enough of anything cookie dough related—and that includes cookie dough ice cream. Don’t have it in yourself to go to the store just for that late-night craving? Here’s a wild thought: make your own! Using Doughp’s legit edible cookie dough, this easy DIY cookie dough ice cream will be even easier.
We know what you’re thinking, and yep, it’s possible to make ice cream without an ice cream maker. Even better: it’s super easy. Follow the steps below for easy handmade cookie dough ice cream - no ice cream maker necessary!
No-Churn DIY Cookie Dough Ice Cream Recipe
14 oz. sweetened condensed milk
1 ½ tsp. vanilla extract
2 cups heavy cream
Dash of salt
1 pint of Doughp Cookie Dough (it's safe-to-eat raw and will cut your prep time by more than half)
- In one bowl, mix together condensed milk and vanilla. Whisk in pinch of salt. Whip heavy cream in a separate bowl until solid peaks can be formed. Fold in milk and vanilla mixture cup by cup. Pour mixture into 9x5 container, cover with plastic wrap, then freeze for two hours.
- While ice cream is freezing, begin scooping small scoops of edible cookie dough (flavor of your choice!), forming them into dime sized balls as you go. Place them in one layer on a cookie sheet and place in the refrigerator to harden.
- Remove ice cream when it’s reached soft-serve consistency, then gently fold in cookie dough. (Tip: create small chunks of cookie dough to ice cream, rather than trying to thin out the dough too much.)
- Place the cookie dough ice cream in the freezer for another four hours. Remove and enjoy!